# What You Need:
→ Wheat and Grains
01 - 1 cup cooked wheat berries
02 - 1/2 cup cooked pearl barley (optional)
→ Beans & Legumes
03 - 1 can (15 oz) kidney beans, drained and rinsed
04 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
05 - 1 large onion, diced
06 - 2 cloves garlic, minced
07 - 1 red bell pepper, diced
08 - 1 green bell pepper, diced
09 - 1 large carrot, diced
10 - 1 can (14.5 oz) diced tomatoes
11 - 1 cup corn kernels (fresh or frozen)
→ Liquids
12 - 3 cups vegetable broth
13 - 2 tbsp tomato paste
→ Spices & Seasonings
14 - 2 tbsp chili powder
15 - 1 tsp ground cumin
16 - 1/2 tsp smoked paprika
17 - 1/2 tsp dried oregano
18 - 1/4 tsp cayenne pepper (optional)
19 - 1 1/2 tsp salt, or to taste
20 - 1/2 tsp freshly ground black pepper
→ Oil
21 - 2 tbsp olive oil
→ Cornbread Topping
22 - 1 cup yellow cornmeal
23 - 1/2 cup whole wheat flour
24 - 2 tbsp sugar (optional)
25 - 1 1/2 tsp baking powder
26 - 1/2 tsp baking soda
27 - 1/2 tsp salt
28 - 1 cup buttermilk (or plant-based milk + 1 tbsp vinegar for vegan)
29 - 2 tbsp unsalted butter, melted (or vegan butter)
30 - 1 large egg (or flax egg: 1 tbsp ground flaxseed + 3 tbsp water)
# How to Make It:
01 - Set the oven to 400°F.
02 - Heat olive oil in a large, oven-safe Dutch oven or deep skillet over medium heat. Add onion, garlic, and carrot; cook for 4–5 minutes until softened.
03 - Stir in red and green bell peppers and cook for an additional 3 minutes.
04 - Mix in tomato paste, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Cook for 1–2 minutes until fragrant.
05 - Add diced tomatoes, vegetable broth, wheat berries, pearl barley (if using), kidney beans, black beans, and corn. Stir thoroughly and bring to a simmer.
06 - Reduce heat to low, cover, and let simmer for 30 minutes, stirring occasionally.
07 - In a bowl, whisk together cornmeal, whole wheat flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine buttermilk, melted butter, and egg. Pour wet ingredients into dry and stir just until moistened.
08 - Taste the chili base and adjust seasoning if necessary. Remove from heat.
09 - Evenly spread the cornbread batter over the chili, smoothing gently with a spatula.
10 - Place the pot in the oven and bake uncovered for 25–30 minutes, until the topping is golden and a toothpick inserted comes out clean.
11 - Allow to rest for 5–10 minutes before serving. Portion to include both chili and cornbread.
